Date Sweetened Teriyaki Sauce

In general, I meal plan for the week on Sundays, but some days I open the fridge, and wait to get inspired. The biggest issue is pleasing the whole family. I can easily whip up something that Adam, and I will both love. Pleasing all three of the kids however, is another story. It’s easiest when the meal is customizable per bowl, a little extra hot sauce in the adult bowls, no onions in the kids bowls, etc.

My family loves teriyaki sauce. It’s a wonderful topping, thick, sticky, sweet, and salty, perfect over hot rice, and vegetables. It always seems to get gobbled up, and like I mentioned before, is easily altered per bowl to suit everyone’s individual tastes. I used to make a teriyaki sauce that my family enjoyed, but it was loaded with refined sugar, which I didn’t love. With a bit of tweaking, and experimenting I came up with the perfect combination, for both taste, and nutrition! This recipe is all that is delicious about teriyaki sauce; only it uses dates, and a bit of maple syrup for sweetness.

I usually serve this sauce over vegetables lightly sautéed in sesame oil, and rice but I think it would also be delicious over noodles!

In the blender jar of a high-speed blender, soak the dates in the boiling water. Let this sit for 5-10 minutes.

Into the blender jar, add the tamari or soy sauce, the cubed ginger and the garlic cloves. Puree until smooth, and all chunks have been incorporated.

Pour the puree into a saucepan, and heat on medium-low heat. When it starts bubbling, turn it down to low simmer and cover with a lid. Stir once in a while and taste. Let it cook until the raw taste of the garlic and ginger is gone.

Pour a ¼ cup of the puree into a measuring cup, and whisk in the cornstarch. Once the cornstarch has been fully incorporated, and there are no chunks, add it back into the saucepan.

Keep stirring the mixture on medium-low until the sauce is thick and glossy.

Taste. If not sweet enough add 1 tbsp of maple syrup at a time until the taste is to your liking.

If the sauce gets too thick, stir in ¼ cup of water at a time until it is the consistency you desire.

Serve over hot rice and vegetables, or noodles.

Store the leftover sauce in the fridge or in the freezer in a freezer bag.

Notes

- The pureed mixture will be frothy when it comes out of the blender. As the sauce gets cooked, the foaminess will dissipate.- Reduce the amount of ginger and garlic for a milder flavoured sauce.